Creamy Ricotta-Spinach Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta-Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells

Enjoy this delightful dish featuring plump pasta shells generously filled with a silky blend of low-fat ricotta, fresh spinach, and egg whites, bumped up with a hint of garlic and a sprinkle of Parmesan for a perfectly balanced, creamy, and savory meal.

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NUTRITION

421kcal
Protein
27.2g
Fat
17.1g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Large Pasta Shells

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

3 large Egg Whites

2 tbsp Grated Parmesan Cheese

1/2 cup Marinara Sauce

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the pasta shells in boiling water until al dente, then drain and set aside.

  • 3

    In a nonstick skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.

  • 4

    Add the fresh spinach and cook until wilted, stirring continuously.

  • 5

    In a bowl, combine the ricotta cheese, egg whites, and the sautéed spinach-garlic mixture. Stir until thoroughly mixed.

  • 6

    Fill each cooked pasta shell generously with the ricotta-spinach mixture.

  • 7

    Arrange the stuffed shells in a lightly greased baking dish and spoon marinara sauce evenly over the top.

  • 8

    Sprinkle the grated Parmesan cheese over the sauced shells.

  • 9

    Bake in the preheated oven for 15-20 minutes until the filling is heated through and the tops are slightly golden.

  • 10

    Serve warm and enjoy your creamy, savory pasta shells.

Creamy Ricotta-Spinach Stuffed Pasta Shells

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta-Spinach Stuffed Pasta Shells

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta-Spinach Stuffed Pasta Shells

Enjoy this delightful dish featuring plump pasta shells generously filled with a silky blend of low-fat ricotta, fresh spinach, and egg whites, bumped up with a hint of garlic and a sprinkle of Parmesan for a perfectly balanced, creamy, and savory meal.

NUTRITION

421kcal
Protein
27.2g
Fat
17.1g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Large Pasta Shells

1/2 cup Low-Fat Ricotta Cheese

1 cup Fresh Spinach

3 large Egg Whites

2 tbsp Grated Parmesan Cheese

1/2 cup Marinara Sauce

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the pasta shells in boiling water until al dente, then drain and set aside.

  • 3

    In a nonstick skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.

  • 4

    Add the fresh spinach and cook until wilted, stirring continuously.

  • 5

    In a bowl, combine the ricotta cheese, egg whites, and the sautéed spinach-garlic mixture. Stir until thoroughly mixed.

  • 6

    Fill each cooked pasta shell generously with the ricotta-spinach mixture.

  • 7

    Arrange the stuffed shells in a lightly greased baking dish and spoon marinara sauce evenly over the top.

  • 8

    Sprinkle the grated Parmesan cheese over the sauced shells.

  • 9

    Bake in the preheated oven for 15-20 minutes until the filling is heated through and the tops are slightly golden.

  • 10

    Serve warm and enjoy your creamy, savory pasta shells.